Method

Preheat the oven to 180°C (356°F). Line a baking dish with baking paper, we used a 23cm by 23cm (9-inch x 9-inch) square baking dish. Combine the 'base' ingredients together in a bowl and once mixed together well to form your slice crust, press down into your baking dish ensuring that it covers the bottom of the baking tin. Prick the base with a fork so that it cooks evenly.
Bake at for 10 mins (or until light brown). Once browned, take out the slice base and let it cool while you make the caramel.
To make the caramel, combine all caramel ingredients in a saucepan and reduce down on a medium heat until thickened. Keep stirring using a spatula. This can take approximately 20-30 minutes so stay patient, and keep stirring!!
Once the caramel has thickened, pour over the biscuit base and let cool while you make your chocolate layer.
To make the chocolate top, combine chocolate and coconut oil in a small saucepan. Let melt and then pour over the top of your caramel layer.
Let cool and then place in the fridge or freezer to set. Once set, allow the slice to come to room temperature on the bench before slicing.

STORAGE NOTES:
This can be stored in an airtight container in the fridge, or freezer.

Caramel tips and tricks:
- Use regular cream (not thickened)
- Use a butter with just cream & salt as ingredients.
- Do not use a non-stick pan.
- If the mixture bubbles, take it off heat, stir it, and place it back on.
- If your caramel splits, let it cool slightly & add in 1 tablespoon of cream, stirring really fast with a spatula to bring it back together.